ROUTINE - STANDARD INSPECTION
Sep 25, 2026
18 recorded violations
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed cut tomatoes, House made Ranch, Chipotle, Coleslaw, Remoulade, Macaroni and cheese not discarded by the required 7-day discard date or undated. Operator discarded and or dated items.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Quaternary Ammonium test kit unavailable for use with Quat sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. 1. Areas of floor are rusted throughout the entire kitchen and no longer smooth and easily cleanable with holes or gaps that are not cleanable. 2. Observed a large hole in drywall in the storage area behind shelving. 3. There is a large hole in the drywall around plumbing pipes underneath the 2-comp sink in the dish/utility sink area. 4. Ceiling in disrepair in the utility/mop sink area. Please repair all floors, walls and ceilings to render smooth and easily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
6.1(I)(1) - Light bulbs - protective shielding
Inspector’s notes
Light bulbs were not shielded or shatter-resistant in required areas. Missing/unshielded light bulbs in the main cooking/prep area near the prep table. Provide shields to protect from contamination from possible breakage.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s notes
There is not adequate equipment for cooling, heating or holding food. Observed operator holding cut tomatoes, shredded cheese, shredded lettuce and Dairy based sauces on ice during lunch rush. Discussed with Operator about installing mechanical refrigeration/refrigerated sandwich prep table in order to maintain TCS foods at 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. 1. Batter prep station cooler was holding buttermilk batter at 45F. Owner will turn cooler temp down and service. Discontinue use if temperature is not maintained at 41F or below. 2. There are gaps in between ventilation hood Filters. Ensure hood filters are intact to for fire safety. 3. Surfaces inside of WIC are in disrepair. Repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.3(C) - Backflow Prevention
Inspector’s notes
An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 1. No indirect connections/air gap to 3 comp sink at both bars. 2. No indirect connection/air gap to 2 comp sink used as a prep sink in the kitchen. 3. Insufficient air gap at ice machine at the bar. Make drain pipe and tubing shorter. 4.Insufficient air gaps. Install air gaps at all ice bins at the bar. Shorten drain tubing. NOTE: Ensure all plumbing fixtures that are used for warewashing/ food prep have an air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
6.2(I)(1) - Lighting - intensity
Inspector’s notes
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods. Light intensity in the walk-in-cooler is less than required. Provide more lighting to facilitate cleaning.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Excess grease, water and food accumulation on floor throughout the facility. Clean and maintain.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. There is a leak at the drainpipe of the handsink in the kitchen. Repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Accumulation of food debris inside of all refrigeration units, walk-in-cooler and freezer. Clean and maintain.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Many flying insects observed near dishwashing/kitchen area. Owner/Operator will clean food debris and remove any standing water as needed to limit presence and consult with pest control operator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled. Working bottles of sauces and water were unlabeled on cookline.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed previously frozen fish and Salmon thawing in original packaging. Discussed with Operator about opening the packages when removing from freezer before thawing to reduce risk of possible botulism and listeria growth. Operator will open packages of fish.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
5.1(J) - Backflow Prevention Device- When Needed
Inspector’s notes
An air gap or an approved backflow prevention device is not installed as required. Tea dispenser hooked to the water line did not have the required backflow device per plumbing code. Install ASSE 1022/1024.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed open beverage containers in the kitchen prep area.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed a bar employee dump customer's drink down handsink at the bar. Discussed with operator to discontinue this practice, clean and sanitize sink. Operator will use a bucket to dump liquid waste. Also, recommend to Owner to install 4 comp sink or an extra sink at the bar for dumping liquid waste.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Cincinnati Health Department, Sep 25, 2026 · Original Source